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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 331.2
  • Total Fat: 10.6 g
  • Cholesterol: 37.8 mg
  • Sodium: 660.0 mg
  • Total Carbs: 44.5 g
  • Dietary Fiber: 11.3 g
  • Protein: 22.6 g

View full nutritional breakdown of Crispy Southwest Chicken Wrap calories by ingredient
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Crispy Southwest Chicken Wrap

Submitted by: LEIGHWOMAN
Crispy Southwest Chicken Wrap

Introduction

Adapted from http://www.melskitchencafe.com/2009/09/cri
spy-southwest-chicken-wraps.html
Adapted from http://www.melskitchencafe.com/2009/09/cri
spy-southwest-chicken-wraps.html

Number of Servings: 6

Ingredients

    1 cup cooked brown rice, warm or at room temperature
    1 cup cooked, shredded chicken
    1 can black beans, rinsed and drained
    1 green onion, finely sliced (white and green parts)
    1/2 red or green pepper, diced
    1/4 cup fresh cilantro, chopped
    juice of 1 lime
    1/2 tablespoon chili powder
    1 teaspoon ground cumin
    1/2 teaspoon garlic salt
    2 cups 2% shredded cheese
    12 tbsp fat free sour cream

    6 burrito-sized flour tortillas (calories counted for La Tortilla Factory Smart & Healthy 100 calorie tortillas)

Directions

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, dot the tortilla with 2 tbsp fat free sour cream, then arrange chicken and rice mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.







TAGS:  Poultry |

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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    I've made this twice and it's fantastic--very "tweakable. I leave out the sour cream, though, and serve with a bit of guac. - 6/10/13

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